Recipe: Pumpkin Pie Filling

So on Tuesday, my guest blogger Michelle (from Taste Cafe in Safety Harbor) taught us how to turn a whole pumpkin into usable baking pumpkin. Now you are probably wondering, well what do I do with my pumpkin. Well good thing Michelle passed along the recipe for her amazing Pumpkin Pie! So without further ado…


  • ¾ C sugar
  • ¼ C firmly packed brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • or 1 1/2 teaspoons of pumpkin pie spice
  • ¼ teaspoon salt
  • 2 C pumpkin (see how-to here)
  • 8 oz sour cream
  • 3 eggs yolks
  • 3 room temperature egg whites
  • 1 single crust pie shell uncooked (see recipe here)


  • Preheat oven to 400 degrees
  • Combine sugars, spices and salt, stir well
  • Add pumpkin and sour cream to sugar mixture, stir well
  • In a separate bowl, beat egg yolks until thick and lemon-colored
  • Stir egg yolks into pumpkin mixture
  • In a separate bowl, beat egg whites until soft peaks form
  • Fold egg whites into pumpkin mixture
  • Pour filling into unbaked pie shell
  • Bake for 10 minutes
  • Reduce  heat to 350 degrees
  • Bake for an additional 45 to 50 minutes, or until set.

*If edges begin to brown too quickly, shield edges with foil.

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